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Mushroom and Lentil Pot Pies with Gouda Biscuit Topping


Mushroom and Lentil Pot Pies with Gouda Biscuit Topping Recipe

Ingredients:
  • 1/2 cup lentils
  • 1/4 teaspoon salt
  • 1 ounce dried porcini mushrooms
  • 2 tablespoons olive oil, divided
  • 6 ounces fresh mushrooms, sliced
  • 1 medium onion, chopped
  • 1 carrot, cut into 1/4-inch-thick rounds
  • 1 1/2 teaspoons dried sage
  • 1/4 teaspoon dried thyme
  • 1 large garlic clove, minced
  • 2 tablespoons all purpose flour
  • 2 medium Yukon Gold potatoes, peeled, cut into 1/2-inch chunks
  • 4 teaspoons soy sauce
  • 1 tablespoon tomato paste
  • 1 cup plus 2 tablespoons all purpose flour
  • 6 tablespoons yellow cornmeal
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 teaspoons chilled unsalted butter, diced
  • 1/2 cup buttermilk
  • 3/4 cup (packed) coarsely grated Gouda cheese about 3 ounces
Directions:
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